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Post by jimmy on Dec 1, 2018 19:07:30 GMT -6
I picked up a rack of St. Louis style ribs today. Be a nice snack while I help momma set up Christmas tomorrow. Gonna hit them up with a little Kosmos honey chipotle
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Post by oilsooner on Dec 1, 2018 19:26:10 GMT -6
Brisket turned out pretty good. The wife said the burnt ends were the best thing I’ve ever made. But, burnt ends are nature’s candy, so I can’t really take too much credit. I will sauce them less next time, but the tenderness and taste were on point. Maybe a touch too fatty for me, but good. The flat had a nice smoke ring and was very juicy: Lessons learned: wrapping absolutely makes the bark soggy. I don’t like it at all. I will be at least back to the pan method next time. I really would like to do a full 16 hour, no foil or pan, put it on and take it off when it’s done brisket, so I can see max bark potential. I also plan to get some lumberjack pellets from Atwood’s tomorrow. These pit boss pellets are really making a lot of ash, even putting ash on the foil. Not a lot, but I don’t like it. Gonna see if a new brand will produce less ash, and jimmy recommended them, so I’m gonna try it. Lastly, I want to find a new rub. I like head country, but plan to experiment with some others soon.
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Post by kcrufnek on Dec 1, 2018 20:15:12 GMT -6
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Post by kcrufnek on Dec 1, 2018 20:18:40 GMT -6
You want to have fat. That's part of what makes it so good. Next time put on rub and sauce and put them back in uncovered. The inside will still be fine. They are the best [art.
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Post by jimmy on Dec 1, 2018 20:50:06 GMT -6
Next time you should let your ABT’s drip into your burnt ends... other things you can smoke... chex mix Cobbler cheesecake pecan pie
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Post by oilsooner on Dec 2, 2018 8:00:16 GMT -6
You want to have fat. That's part of what makes it so good. Next time put on rub and sauce and put them back in uncovered. The inside will still be fine. They are the best [art. Def agree fat gives the flavor, but I have an aversion to excessive fat for some reason (one of my rookie concerns is that I’m trimming too much off fat the brisket, which is why I posted the pics to get thoughts). The wife loves it though, so it worked out pretty well, esp for her. She’s gonna focus on the fatty burnt ends, and I will focus on the leaner flat. To make the ends, I cubed the entire point, then tossed with all the au jus from the point foil, and prob 3/4 cups of head country bbq sauce. I then put them in that pan then foiled it, venting the corner to hope a crust formed. It did not. The reason I foiled the pan was due to the ash on the foil when I pulled the point. I didn’t want ash on my burnt ends, but this cost me a crusty layer on the burnt ends. I want to find less ashy pellets, so I can do the ends uncovered next time. Finally, if you were daring me to cube up some of the flat next time to make lean burnt ends, you may have a taker here!!
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Post by oilsooner on Dec 2, 2018 8:01:16 GMT -6
Next time you should let your ABT’s drip into your burnt ends... other things you can smoke... chex mix Cobbler cheesecake pecan pie Those jalapeño poppers look awesome!! Def want to try that one. I do need to buy the top rack for my smoker so I can do the dripping method you show. Honestly (I’ve even told the wife this) a large part of me wishes I would’ve bought the Yoder. If it had WiFi, I would have. Once they come out with WiFi, there’s a good chance I’ll trade up. What’s the best odd/baked item you’ve made that I should try?
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Post by oilsooner on Dec 2, 2018 8:22:49 GMT -6
Wanted to document that I got about 8 pounds of good meat out of that 19.5 pound brisket. I think I got five pounds from the 12.5 select brisket, so approx the same yield. I will say the meat was MUCH more tender, pull apart, perfect bend, just what you want. The point was a little fatty, but prob supposed to be that way. Definitely a difference in tenderness and internal fat content on the prime. Maybe too much? I might try a choice to see if it’s a happy middle at a more reasonable price.
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Post by hermit on Dec 2, 2018 8:29:03 GMT -6
I love ABT's , just don't fix them very often cuz they take so much time.
Mr Brisket shows how he trims. I saw nothing wrong with what you did, thought it was good you trimmed out the deckle. Harry Soo also has a video on trimming brisket.
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Post by hermit on Dec 2, 2018 8:31:12 GMT -6
Here's a pretty good brisket vid from Baby Back Maniac
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Post by kcrufnek on Dec 2, 2018 8:57:58 GMT -6
Fist size burnt ends. BTW I'd be eating that brisket as I was slicing it.
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Post by hermit on Dec 2, 2018 9:02:07 GMT -6
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Post by kcrufnek on Dec 6, 2018 18:26:16 GMT -6
Any takers?
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Post by hermit on Dec 6, 2018 19:15:26 GMT -6
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Post by oilsooner on Dec 7, 2018 6:23:51 GMT -6
Any takers? Wow, nearly $200!!! I’ve gotta invest in a deep freeze.
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Post by oilsooner on Dec 7, 2018 6:25:10 GMT -6
That’s awesome! Love his music, and he recently bought a house in Tulsa, and hangs out downtown sometimes.
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Post by oilsooner on Dec 7, 2018 6:25:55 GMT -6
Got some yardbirds going for the work Christmas party today:
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Post by kcrufnek on Dec 7, 2018 8:53:39 GMT -6
How long before one of you invests in a smoker cam?
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Post by oilsooner on Dec 7, 2018 9:24:40 GMT -6
How long before one of you invests in a smoker cam? How long before one of you invests in a smelloscope??
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Post by oilsooner on Dec 7, 2018 15:31:56 GMT -6
Birds turned out good. Smoked some sausage as well. There was maybe a quarter left of two 6.5 lb chickens. Not bad.
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Post by hermit on Dec 7, 2018 16:38:10 GMT -6
mmmmmm sausage !
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Post by jimmy on Dec 7, 2018 19:43:47 GMT -6
Wife picked up a couple of prime ribeyes at Costco. I’m planning on cold smoking them tomorrow, then heat them up and hit them with a reverse seat on the grill grates.
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Post by oilsooner on Dec 8, 2018 9:23:16 GMT -6
Wife picked up a couple of prime ribeyes at Costco. I’m planning on cold smoking them tomorrow, then heat them up and hit them with a reverse seat on the grill grates. Sounds awesome! Let us know how it turns out. You’re basically cold smoking with the smoke tube, then throw it on the grill to sear?
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Post by oilsooner on Dec 8, 2018 9:23:51 GMT -6
The Boston Butt is live!! Gonna be some good eats tonight, boys! Edit: you can see I had to clean the light bezel. Dear Lord does that thing get nasty. Lol
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Post by hermit on Dec 8, 2018 13:11:45 GMT -6
I've not even been grilling lately. Wanted to put some baby backs on the Kettle, but IDK what the ice and snow thing is gonna look like.
Which btw, Weber announced price increases effective in January on everything but the Summit Charcoal smoker.
I have a 22" WSM that I need to put up for sale, this might make it a bit easier to sell. And if anyone is in OKC and is looking for an 18" WSM, there's one at the Home Depot at I-240 and Shields, brand new in the box for $199.
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Post by oilsooner on Dec 8, 2018 13:31:41 GMT -6
I've not even been grilling lately. Wanted to put some baby backs on the Kettle, but IDK what the ice and snow thing is gonna look like. Which btw, Weber announced price increases effective in January on everything but the Summit Charcoal smoker. I have a 22" WSM that I need to put up for sale, this might make it a bit easier to sell. And if anyone is in OKC and is looking for an 18" WSM, there's one at the Home Depot at I-240 and Shields, brand new in the box for $199. Smokers are getting so expensive, but the WSM is a classic. Still have my kettle, doubt I’ll ever get rid of it. Another interesting option is the drum smoker kit from UDS. You have to buy a 55 gal drum to install the kit into, but is supposedly produces a solid smoker for just a couple hundred bucks.
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Post by hermit on Dec 8, 2018 13:51:04 GMT -6
The 26" Kettle is most desired on the Virtual Weber forums. Those that have them, say they can smoke or grill anything. Some use a SlowNSear with them, which I don't think would be necessary, but these fellas swear by them. Plenty of room on the 26" grill to smoke a brisket.
If my 1999 model 22" Kettle ever goes kaput, I'll get a 26". But I doubt that ever happens, these things last forever.
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Post by oilsooner on Dec 8, 2018 15:39:52 GMT -6
My Weber Kettle is what started it all for me. Love that thing, and will prob keep it forever. That said, I haven’t used it since I got the rec tec. But, I def will come summer time. Six hours in and she’s looking pretty good. Decided not to foil, but I am spritzing with apple juice and water every hour. May not ever foil again, unless I am short on time. It just killed the bark on that brisket. Anyway, up to 138, looking for 190 IT. Moved from 225 to 275 to pick up the pace a touch. This pic is pre spritz, but you can see the juice run off from my temp the probe the previous hour. Rec tec internal probe is reading 200+. Not sure if it’s touching the bone or whatever, but it’s way off.
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Post by oilsooner on Dec 8, 2018 21:39:05 GMT -6
Turned out pretty good. Nice and moist, good taste. Glad I spent the extra time and didn’t foil. The bark is excellent. Ready to pull: Soups on:
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Post by hermit on Dec 9, 2018 8:30:41 GMT -6
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